Bourbon adds sweetness to the honey-hoisin-chili glaze.
Yield: Makes 6 servings
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking
sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet.
Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup
pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender,
about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from
foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing
frequently with glaze and turning often, about 10 minutes. Serve once complete! Yummy!